Appetizers / Soups / Salads

Roasted Roots And Pumpkin Soup takes 30 minutes to prepare.

Roasted Roots And Pumpkin Soup takes 90 minutes to cook.

Roasted Roots And Pumpkin Soup makes 12 servings.

The ingredients for Roasted Roots And Pumpkin Soup are:

2 cans Pumpkin Puree (DO NOT USE PUMPKIN PIE FILLING)
1 (4 cup) box of Chicken stock (unsalted)
1 turnip, cubed
1 parsnip, cubed
6 cloves of garlic
2 cups of baby carrots, cut in half
1 large onion chunked
1 cup sliced almonds
2 bay leaves
2 sprigs thyme, or more if you want
1 Tbsp chili powder
1 tsp salt
cracked pepper, to taste
1 Tbsp olive oil
2 green onions, sliced

Here is how you make Roasted Roots And Pumpkin Soup:

Preheat oven to 350.In a big pot on the stove put about 2 cups of chicken stock (half your box, and 1/4 cup wild rice and let simmer for 45 minutes.Meanwhile:On a cookie sheet, throw together the turnip, parsnip, garlic, onion, raw carrots, olive oil, salt and pepper and roast in the preheated oven. Turn occasionally, when you think you have about 10 to 15 minutes to go, toss the almonds in with the veg. Take it out when everything is nicely browned. About 30-40 minutes (I did this to coincide with when the wild rice would be about done.) To the pot with the wild rice, add the roasted vegetables, 2 cans of pumpkin, the rest of the box of chicken stock, bay leaves, thyme, chili powder, more salt and pepper (to taste, only if you think it needs it). Stir and let simmer for another 30 minutes. Take off the heat and add the green onion, or serve the green onion as a garnish.Serving Size:?makes 12 1-cup servings

The nutritional information for Roasted Roots And Pumpkin Soup is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 138.3

• Total Fat: 5.6 g
• Cholesterol: 0.0 mg
• Sodium: 281.9 mg
• Total Carbs: 18.9 g
• Dietary Fiber: 5.5 g
• Protein: 5.6 g